Wine Chemistry and Biochemistry

11 Wine Spoilage by Fungal Metabolites 645 Varga, J., & Kozakiewicz, Z. (2006). Ochratoxin A in grapes and grape-derived pro ...

Part IV Automatic Analysers and Data Processing ...

Chapter 12 Automatic Analysers in Oenology Marc Dubernet Contents 12.1 Introduction...................... ...................... ...

650 M. Dubernet Automated methods frequently exhibit remarkable performance not only in terms of sample throughput and cost, but ...

12 Automatic Analysers in Oenology 651 12.2.1.2 The Peristaltic Pump The peristaltic pump is at the heart of the FIA analyser; c ...

652 M. Dubernet The reliability of the FIA method reposes on the recording the signal according to the following principles: Th ...

12 Automatic Analysers in Oenology 653 12.2.2.2 Determination ofL-Malic andL-Lactic Acids in Wines and Musts According to Trossa ...

654 M. Dubernet 12.2.2.4 Determination of Citric Acid in Wines and Musts According to Battle and Bouvier (1986). Principle Citri ...

12 Automatic Analysers in Oenology 655 Principle This method enables the concentrations of glucose and fructose to be determined ...

656 M. Dubernet Two determinations are made at 560 nm in the presence of para-rosaniline (or basic fuschine) and segmentation of ...

12 Automatic Analysers in Oenology 657 12.3.2 Composition of a Sequential Analyser 12.3.2.1 The Sample Tray This contains a vari ...

658 M. Dubernet 12.3.3.1 Sampling A pre-determined volume of sample is removed by the robotic arm from the vial in the sampling ...

12 Automatic Analysers in Oenology 659 Certain instruments are only capable of adding one reagent and this precludes reactions f ...

660 M. Dubernet 12.3.4.2 Determination of Total Sulphur Dioxide in Wines and Musts According to Ellman (1959), Dubernet et al. ( ...

12 Automatic Analysers in Oenology 661 HK Glucose+AT P−→G6P+ADP HK Fructose+AT P−→F6P+ADP Glucose-6-phosphate is oxidised to for ...

662 M. Dubernet Characteristics of the Method Intra-laboratory reproducibility: 0.4g/L Inter-laboratory reproducibility: 0.6g/L ...

12 Automatic Analysers in Oenology 663 Characteristics of the Method Intra-laboratory reproducibility: 4.5 Inter-laboratory repr ...

664 M. Dubernet 12.4 Near Infra-Red Analyser According to Cabanis et al. (1983), Bouvier (1986) and OIV (1994). 12.4.1 Principle ...

12 Automatic Analysers in Oenology 665 12.4.2.4 Measurement Cell The part of the cell traversed by the incident and reflected ra ...

666 M. Dubernet For each analyte, 2–10 characteristic wavelengths are selected. The quality of the calibration is then tested us ...